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prep time
5 min
cook time
10 min
ready time
15 min
Homemade Keto Coffee Creamer
If you have given up coffee creamer and settled for black coffee or one watered down with plant-based milk, then we are here to bring back your morning coffee joy. This Keto coffee creamer is rich, slightly sweet, and delicious. It is excellent in both hot and cold coffee. You can use it in any Keto coffee recipe instead of heavy cream or plant-based milk for a richer and tastier drink.
To successfully make this low-carb coffee creamer, you need to properly temper the egg yolk with the heavy cream. First, whisk the egg yolk and sweetener together until pale and fluffy. Then, heat the heavy cream and almond milk in a saucepan and slowly pour it over the egg yolk while whisking. Return everything to the saucepan, and let the mixture simmer for 3 minutes while whisking to avoid curdling. Store the creamer in a glass jar or bottle in the fridge for up to 4 days. Shake well before using.
Can you make this Keto creamer dairy-free?
Yes, you can! Just switch the heavy cream for coconut milk, and you’ll be good. However, a downside to coconut milk is that the creamer may split if it is cold and the coffee is hot. You can let the creamer come to room temperature before adding it to your hot coffee or use it in iced coffee. However, you cannot adopt this recipe to a vegan diet since you can’t omit or substitute the egg yolk.
Can you omit the egg yolk?
The egg yolk in this Keto recipe acts as a thickener, making your Keto creamer rich and luscious. It also makes your creamer taste a little more like custard, which is a bonus.
Can you flavor this low-carb creamer?
Absolutely! You can use this recipe as a base and flavor it as you wish. Some ideas include cinnamon, sugar-free caramel, hazelnut extract, and more.
Net Carbs
0.3 g
Fiber
0 g
Total Carbs
1.8 g
Protein
0.4 g
Fats
2.8 g
29 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream Heavy Whipping
0.33 cup, fluid (yields 2 cups whipped)
Almond milk
0.33 cup
Raw egg, yolk
1 large
Ultimate Sugar Replacement
2 tbsp
Vanilla extract
1 tsp
Recipe Steps
steps 4
15 min
Step 1
Add the heavy cream and almond milk to a saucepan over medium heat. Bring the mixture to a boil, while occasionally whisking. Take it off the heat once it boils, and set it aside for a few minutes.Step 2
Meanwhile, add the egg yolk and sweetener to a bowl. Whisk for 2 minutes until pale and fluffy. Mix in the vanilla extract.Step 3
To the whisked yolk, slowly drizzle the heavy cream mixture with one hand while whisking with the other. Return the mixture to the saucepan over medium-low heat. Keep whisking until the mixture starts simmering.Step 4
Drop the heat to low, and let the creamer simmer for 3 minutes to thicken, occasionally whisking. Take the pan off the heat, and pour the creamer into a glass bottle or jar. Use immediately or store in the fridge for up to 4 days.
Comments
Brebrebrebre 5 months ago
I substituted almond milk for the original carb master lactose free milk and it turned out great. Another thing to keep in mind is that you should either put half of the egg mixture in or double both the milk and the heavy whipping cream. If you don’t do this, it may turn out looking like a runny egg. I like a lot of cream in my coffee so I am glad to have found a creamer that won’t prohibit me from using the amount I like and it won’t add a ton of carbs! 100% recommend :)